Friday, 5 October 2012

Red Velvet... and welcome to the English site

Fisrt of all... welcome! Today I launch this new site, which is the English version of my blog. Some friends have encouraged me to do this, so I'm going to try

This is the first entry of the blog which is published also in English. Furthermore, I've translated other entries and I'm going to continue translating all the entries until this one is completed with all the entries of the Spanish one. As you can see in the side bar, English is not my mother tongue, so I'll try to do my best (at least, better than Google's automatic translator). So... let's start!

One year bloggin' about cupcakes, and I never had done Red Velvets!! And I don't know why, because those ones are extraordinary!!

They are perfect, because they have that point of chocolate without being 100% chocolate, and, of course, as the name suggests, are soft as velvet. Now, notice, are addictive. Terribly addictive.

For this Red Velvet's recipe, I have relied on the Fucsia Velvet Recipe from the first issue of Sugartremens Magazine, and it's delicious!!


Ingredients (for 8-10 cupcakes)

For the cupcakes:

  • 150 gr flour, sifted
  • 150 gr sugar
  • 1 tablespoon cocoa powder
  • 5 gr baking powder
  • pinch of salt
  • 1 egg, large
  • 60 ml olive oil (not extra virgin)
  • 100 ml buttermilk
  • 1teaspoon vanilla extract
  • Extra red food colouring
For the cream cheese icing:
  • 200 gr cream cheese
  • 400 gr icing sugar
  • 80 gr butter
Preheat oven to 170ºC (340ºF).

Mix flour, cocoa powder, baking powder and salt in a bowl and reserve. In a glass, mix the buttermilk with food colouring, making sure that it is red, not pink.

Beat the egg and sugar until blended. Add the oil and beat. Incorporate 1/3 of the flour mixture, and beat for 20 seconds. Then add half of the buttermilk and beat again (always in 20 seconds batches). Add another third of the flour, beat, and add the rest of the buttermilk. Another batch of beating and finally, add the remaining flour mixture. Add the vanilla extract.

Fill liners 2/3 full of batter and bake for about 20 minutes. Cool 5 minutes in pan and then remove and let cupcakes completely cool in a rack.

For the cream cheese frosting, sift the sugar and beat it with the butter until you have a cream. Then add the cream cheese and beat (not too much) until you have a smooth cream. Decorate the cupcakes.


  1. Great English version - these cupcakes look awesome!

  2. your pictures are fantastic, very delicious

  3. These look beautiful! I will be making these asap.

  4. Congratulations, for the new "english cake site". Despite my poor English language, I can practise it with you.
    Mariano Ibeas.

    1. We can practise together!! ;)

    2. You are brave blogging in English. It's my second language too and I know how difficult it's to blog in it